Chickpea Jalfrezi Curry Recipe

This Chickpea Jalfrezi Curry Recipe will serve 4.

In a large wok… Spray the pan thoroughly with plenty of cooking oil spray.
Add a few cardamoms, cloves and bay leaf and heat on a moderately high heat for a couple of minutes until the ingredients begin to sizzle.
Add finely chopped chili and ginger and heat for another couple of minutes, stirring well.
Add some garlic and then one large onion finely sliced, stir well and cook until the onion has browned a little.
Drain two tins of chickpeas and add to the pan, and heat through for several more minutes.
Season with salt and pepper and add some spices; turmeric, garam masala, coriander and cumin, mix well and cook for a couple of minutes more.
Add one tin of tomatoes and a little boiling water and cook until the mixture has thickened down to a rich paste.
Add a sliced green pepper and cook for another five to ten minutes until the pepper has softened a little.
Serve with plenty of boiled rice.